Chocolate Trifle Recipe Mary Berry Recipes

CHOCOLATE BROWNIE TRIFLE

Steps:

• Put the custard and chocolate in a saucepan. Gently heat, stirring, until the chocolate has completely melted into the custard. Cover the surface with cling film to stop the custard forming a skin, then cool.
• Sit the brownies in a trifle bowl and mix together the coffee with the 1 tbsp Irish cream liqueur. Drizzle all over the brownies. Use a rolling pin or saucepan to gently bash the bag of Maltesers a few times to crush a little, then sprinkle about three-quarters over the brownies. Spoon the cooled chocolate custard all over the top, then cover and chill.
• Make the final layer by combining the cream and 100ml Irish cream liqueur in a bowl. Sift over the icing sugar, then whip until soft peaks form. Cover and chill until you're ready to serve.
• To serve, give the cream a quick mix, then spoon on top of the chocolate custard. Scatter over the last few crushed Maltesers to decorate.

CHOCOLATE TRIFLE

Steps:

• Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. , Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl. , Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. , Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.

EASY CHOCOLATE BERRY TRIFLE

Steps:

• Pour milk into large bowl & add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup whipped topping.
• Place half the brownie cubes into a 2 quart serving bowl or trifle dish. Top with half EACH of the pudding mixture, raspberries and remaining whipped topping. Repeat layers.
• Refrigerate 1 hour or until ready to serve.
• OPTIONAL: Garnish with raspberries or fresh mint sprigs.

CHOCOLATE TRIFLE

Steps:

• Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
• In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
• In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

MARY'S ROYAL CHERRY TRIFLE

Steps:

• First, make the custard. Tip the caster sugar, cornflour and vanilla into a mixing bowl and add the eggs and egg yolk. Whisk with a hand whisk until smooth and blended.
• Pour the milk and double cream into a pan and heat gently until hot, but do not boil. Pour this over the egg mixture and immediately whisk until blended. Wash the pan to remove any scum from the milk and pour the custard back into the clean pan. Heat gently, stirring constantly until thickened. Don't panic if the custard starts to look lumpy as it thickens, just continue to heat and whisk until the custard is thick and smooth. Pour into a jug and cover the surface of the custard with cling film to prevent a skin from forming. Set aside to cool.
• Tip the stoned cherries into a pan with half the jam or conserve and cook over a medium heat for 5-10 mins until softened and saucy. Remove from the heat and leave to cool slightly.
• Spread half the slices of Madeira cake generously with the remaining cherry jam. Sandwich with the remaining cake slices, then cut in half. Pour the kirsch or brandy into a shallow bowl, dip each sponge sandwich into the liqueur, then arrange in the base of the trifle dish (you will need a shallow, straight-sided, 20cm round glass dish about 5cm deep). Line the edges of the dish first to create a stripy effect, then fill in the centre with the remaining sandwiches, pouring over any remaining liquid.
• Spoon over the cherries and any juice from the pan, then scatter over the broken biscuits. Pour over the cooled custard, then spread whipped cream over the top. Decorate with fresh whole cherries and chill for a few hours, or make it a day ahead and chill for up to 24 hours before serving.

CHOCOLATE BERRY TRIFLE

Steps:

• Beat the pudding mix and milk with a whisk for 1-2 minutes till well blended.
• Gently stir in the whipped topping and mix well; set aside.
• Cut the cake into 12 slices and spread 6 slices with the strawberry jam.
• Place the other 6 slices on top of the jam slices so that it is like 6 sandwiches and then cut these into 1/2" cubes.
• Place half the cake cubes in a trifle dish or decorative bowl.
• Cover this layer with 1/2 cup raspberries and 1/2 cup strawberries sliced.
• Slice the banana on top of this layer.
• Top with 1 cup of the pudding mixture.
• Layer again with the cake cubes, 1/2 cup raspberries, 1/2 cup strawberries, and topping (no more banana).
• Garnish with 3-4 pretty strawberries or a few raspberries.
• Refrigerate for several hours.